Say attieke! If you are not an Nzema or from the Western region of Ghana, you are probably saying it wrong. Some of us Ghanaians have heard much about attieke na paya. But there’s much more to learn about this delicacy from the Western region.

First of all, attieke is a popular meal in Ivory Coast and Senegal, which has found its way to other West African countries like Ghana. Since the Ivory Coast is close to the Western region, there is no surprise that a recipe or two will slip across the borders.

The original name attieke has been slightly corrupted to sound like acheke in Ghana. Acheke is prepared from fermented cassava pulp that has been grated or granulated. It is best served with grilled fish and hot pepper or tomato sauce. In preparing acheke, freshly grated cassava is left to ferment for one or two days. The fermented pulp is then squeezed of all the starch and left to dry. The final cooking of acheke is done by steaming the powdered cassava. Lastly, the cooked acheke must be separated until it is grainy like raw gari or couscous.

Here’s one thing you should know about acheke, it should ideally be consumed within 24 hours otherwise it might go bad. Acheke, the Western regional delicacy can be yours too, all you have to do is follow Onga Efie Aduane as we discover the magic of Nzema cuisine.